Kachumbari is one of my favourite sides for a meal (unless that meal is soup), it just goes well with a lot of things. Plus it’s easy to create variations of it. There’s one I like with mango, I’ve tasted one with pineapple chunks in it, and another with cabbage and carrots, and you cant’s go wrong with a little chilli pepper in there.
For this dish I made the simple version with avocado (^_^)
But first, the mince…
While the beef is simmering away you can start the kachumbari. Always chop the onions first because they need to soak in warm water with some salt to get rid of the sharpness. Then chop the dhania, tomatoes and avocado.
Don’t forget the stew! Stir if often. Once it starts melding together nicely add 2 chopped tomatoes and continue to cook till they soften.
Husband Rating:
We had a guest for dinner that night, I was too busy being a host to remember to take a photo of the served plate!
What’s your favourite kachumbari recipe?
